Bubble and Squeak with Butternut Squash

Ingredients

• 500g butternut squash, peeled and diced
• 450g potatoes, peeled and diced
• 200g savoy cabbage, shredded
• A bunch of spring onions, trimmed and sliced
• Low calorie oil spray (less than one calorie per spray)

Method

1. In a large pan, cook the butternut squash in boiling water for 15 minutes, then add the potatoes the pan for 5 minutes, and then add the cabbage, cook for another 10 minutes, and drain
2. Place the cooked butternut squash, potatoes and cabbage in a bowl with the spring onions and mash well. Using your hands shape the mixture into cakes or use moulds.
3. Heat a non-stick frying pan sprayed with low calorie oil spray, and cook for 10 minutes on a medium heat on both sides. Remove from the pan and serve immediately.

Tip: As an alternative, cook the cakes in the oven instead of frying, or grill to crisp them. You could also cook as one large ‘cake’ in a non-stick baking tin and serve cut into wedges.

SYN FREE